CAPONATA with Mozzarella · SERVES 2
Caponata is a typical Sicilian dish made with aubergines as the main ingredient, but the balance of flavours and textures is simply perfect. It is basically a cooked salad with the aubergines, celery and onions flavoured with red chili, capers, black olives and tomatoes. I like to finish the salad with toasted pine nuts and freshly chopped mint. The origins of the word caponata are unclear, although some say it is Catalan. It could derive from the Latin caupona, meaning osteria (bar), where you would always find a caponata ready to eat. Whatever its origin, it is absolutely delicious and it is now popular all over Italy where it is served as an antipasto, eaten warm as an accompaniment to meat and poultry or used as a pasta sauce.
This recipe is inspired by the Caponata served at The River café in London. Awesome!
Mozzarella, aubergines, red onion, celery stalks, plum tomatoes, garlic cloves, red chili, capers, black olives, red wine vinegar, tomato puree, pine nuts, mint leaves, salt and pepper
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